Palak Paneer



1 heaped cup paneer cubes/ Indian cottage cheese (150 grams)
2 cups palak tightly packed (100 grams)
2 to 3 green chilies deseeded
¾ cup fine chopped onions or ½ cup paste
½ cup tomatoes (deseeded) or puree
¼ tsp kasuri methi
½ tsp coriander powder (optional)
¼ tsp cumin powder
¼ to ½ tsp garam masala
1 tsp garlic paste or ginger garlic paste
1 inch cinnamon stick
2 green cardamoms
2 cloves
⅛ tsp cumin or jeera
Oil or butter as needed
2 to 4 tbsp. Fresh cream or 10 cashews(refer notes)
salt as needed



  • This step is optional. Fry paneer in a pan with 1 tsp oil for 2 to 3 mins. To keep them soft, you can also drop them in water and leave for 10 to 15 mins. Drain and set aside.
  • In the same pan, add green chilies, spinach and fry for just 2 to 3 mins on a medium heat. Spinach must wilt off thoroughly. Do not overcook. Set aside to cool.
  • Grind spinach with green chilies to a smooth puree. Heat a pan with oil, add cinnamon, cardamoms, cloves and cumin, when they begin to splutter Add onions and fry till they turn transparent.

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